Tomato Sauce - A Mother Sauce
Very simply, fresh tomatoes cooked down with herbs and spices
until thickened. As with the other Mother
Sauces this is the base from which other sauces are made.
following is a sample recipe to give you an idea of what it consists
8 lb ripe tomatoes
3-4 Tbsp olive oil or vegetable oil
1 large onion
6-8 garlic cloves, minced
1 bay leaf
2 tsp dried leaf thyme, crumbled
salt and freshly ground pepper to taste
Blanch and peel the tomatoes. Cut
each in half horizontally. Hold each half over a bowl, cut side
down, and squeeze to remove the seeds and juice. You use only the
pulp for the sauce. Heat oil in a heavy, wide casserole over medium
heat. Add onion and sauté until soft but not brown. Add garlic and
cook 1/2 minute. Add tomatoes, bay leaf, thyme, salt and pepper and
bring to a boil. Cook uncovered over high heat, stirring often, 10
minutes. Reduce heat to medium. Cook 45 minutes or until thick.
Discard bay leaf. Taste and adjust seasoning.
Use over pasta, chicken, seafood and you can imagine how many
Some of the variations (or children) of Tomato Sauce follow:
Creole - Tomato sauce cooked with fresh tomatoes, onion,
celery and bell pepper with spices and herbs (used
in shrimp creole)
Marinara - Your basic spaghetti sauce without meat added.
Back to Sauce Basics